Crostata…. the recipe

Tradition:1 a: an inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom) b: a belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable2: the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction3: cultural continuity in social attitudes, customs, and institutions4: characteristic manner, method, or style (Thanks to the Merriam-Webster Online Dictionary)

Shortly after Carlo and I got engaged, we were at my parents house and my dad had asked him a very important question…. “Why do you want to marry my daughter?”

One of the answers Carlo gave was….”Because she likes to cook, and she does it well” He then explained that Italian women of today, don’t know how to cook. They go out to eat. This was hard to believe. How do women.. especially Italian woman not know how to cook??? Well, I can say that yes… that statement is true..sort of. So, it surprises me when Mamma Adelasia is excited that I want to learn about her recipes.

According to Carlo, I have mastered the technique of Crostata making, much more than I have pizza making. So, Ladies… here you go. Keep the tradition alive!!

Crostata (fancy Italian name for an Apple Tart)
recipe is for 2 tarts- 8 inch round cake pan


2 apples
1 lemon
1 tbsp of lemon rind
2 1/2 tablespoons of sugar
1 lb flour (3 1/3 cups)
1 cup sugar
2 pinches of salt
1 cup margarine (blue bonnet is good)
1 packet of Paneangeli yeast
3 eggs- 1 whole, 1 yolks
apricot jam

Peel and thinly slice 2 Apples and sprinkles 2 1/2 tablespoons of sugar.
Wash 1 lemon and grate rind into a large bowl. about 1 tablespoon.

Cut lemon in half and squeeze lemon juice over the apples. Make sure no seeds fall into the apples. Set plate aside

In large bowl, add flour, sugar, salt, yeast*, eggs and margarine.

*Paneangeli yeast– locals can find this at Jimmy’s Food Store in Dallas- corner of Bryan and Fitzhugh (thanks to Lizzy for finding this)
Mix all ingredients together and add about 2 teaspoons of Milk-enough to wet just a little.

Flour cutting board and continue to mix by hand on cutting board. Mix and knead until all ingredients are well combined.

Now, preheat oven at 356º. Using a round cake pan, cover bottom and side with margarine and coat with breadcrumbs.

Flour hands and press pieces of dough onto the pan. Don’t make press too hard or you’ll get a thin crust. It should be a little thick. Continue to to cover bottom and all sides. After, crimp edges with a fork (if you’re using a round cake pan)

Add a very thin layer of Apricot Jam.
Add 1 layer of apples.
Roll small amounts of dough to make the lattice for the top.

Depending on the size of pan, will determine the amount of baking time.

30 mins
25 mins

Let it cool completely and enjoy with a nice glass of cold milk!!


2 thoughts on “Crostata…. the recipe

  1. Well I think I will leave this one to you! But I will continue to make pizza the Yaya way. But I need you to figure out how to do the dough without the yeast cubes because I can’t find them here!


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